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My soul is bakers soul. It gives me power and will to live. Sourdough is most amazing thing for any baker because it's not only the baking magic, it's power of life, love and death which gives us the bread.
It ferments really good and predictable with any flour type. Loves clean glass jars. I noticed it is not that happy to live in any kind of plastic.
Вкус и аромат
Ингредиенты для стартера
- 70% Water
- 10% Starter
- 20% Rye flour
- 80% Wheat flour
- 2% Salt
- 2% Water
Ингредиенты для обновления
- 1tbsp Mature starter
- 100ml Water
- 50g Wheat flour
- 50g Whole wheat flour
I don't wash my hands with soap during the feeding, just rinse it with non chloride water. Take a clean glass jar, rinse it with non chloride water. Drain extra water.
Put 1 tbsp of mature starter, fill with non chloride water with lowest possible ppm, I use ~40 ppm. Dissolve the starter with fingers.
1tbsp Mature starter 100ml Water
Add flour, mix with bare hand until there is no dry flour.
50g Wheat flour 50g Whole wheat flour
I keep starter at wine fridge at 18C and feed it once per day.
Dissolve starter in 18C water, add all flour, mix until no dry flour is left, leave for 60 minutes covered by kitchen towel.
70% Water 10% Starter 20% Rye flour 80% Wheat flour
Add salt and water, mix for 3 minutes in spiral mixer on lowest speed, then work on gluten development, I use spiral mixer for that, high speed (170 rpm) for 2 minutes only. Stop, stretch the dough to check development, I consider it's enough if dough stretches to reasonably thin (160g/m2 paper thickness) without breaking.
2% Salt 2% Water
Bulk ferment at 16C overnight
Bench rest for 20 minutes
Form a round loaf with little to none extra flour used. Put it into a banneton seam side up. Proof for 8 hours at 16C.
Heat oven with Cast iron combo cooker up to 250C and then 10 minutes more.
Put cast iron combo cooker on preheated cook surface, load loaf seam side down, score X on top, close with the lid, put back to the oven.
12 minutes with the lid, then release the steam, take the lid off and bake for 20 minutes without the lid.
Chill for 1.5 hours for flavour to be completely developed. Enjoy the bread.
That's typical bread in different forms which I bake every second day.